Lars’ Toffee

Ingredients:

1-2/3 c raw almonds, (7.5 oz)
1 c unsalted butter
1
1/2 c sugar
3 Tbs. light corn syrup
3 Tbs. Water
12
oz. bittersweet chocolate

Instructions:

Place
almonds on a cookie sheet and toast in 350° oven for about 15
minutes, stirring every five minutes. Chop the almonds, and then
sort out the larger pieces into a one-cup measuring cup. Save the
finer pieces in two 1/3 cup measuring cups.

Combine
butter, sugar, corn syrup and water in a medium-size heavy saucepan.
Cook over medium heat, stirring constantly, to 300°F on candy
thermometer. This may take up to one hour! (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water; the
color of the mixture will be like peanut butter or caramel at this
point.) Remove from heat, and stir in the cup of coarser almond
pieces. Pour into a buttered 13x9x2" pan, spreading quickly and
evenly—you can shake and tilt the pan to distribute the mixture.
Cool the mixture, but not until brittle. Turn out onto waxed paper,
and return to the pan with the waxed paper underneath.

Melt
chocolate in the top of a double boiler over hot water; remove from
heat. Spread half the melted chocolate over top of candy; sprinkle
with 1/3 cup nuts; allow to cool for about 20 minutes, or until
chocolate has set. Turn candy over and spread with remaining
chocolate and sprinkle with remaining nuts. Let stand until set in
refrigerator or freezer. Break into pieces.
Makes l-1/2 pounds.

*Note:
you can use a somewhat larger pan or combination of pans instead of
the 13x9” if you want the candy to be thinner, but you may need
more chocolate and nuts for topping.

**Make
sure you do not add any salt to this or use salted nuts, or else it
will taste like peanut brittle. Almonds are traditional, but you can
substitute hazelnuts or Brazil nuts and get similar results.

Here are my 2 mainstays - they make great gifts as well:

EZ Chocolate Truffles

Ingredients:

16 oz. bittersweet or semisweet chocolate morsels

8 oz. cream

nuts or fruit extracts (optional)

crushed nuts, coconut or cocoa powder (optional)

Preparation:

Bring the cream to just below a boil. Pour melted cream over the morsels in a large bowl. There should be two parts chocolate to one part cream. Thoroughly whisk together. Add flavoring to the chocolate with nuts or extracts of your choice (I like a bit of bourbon plus vanilla). Place the chocolate mixture into the refrigerator for about an hour or on the counter for three or four hours.

Once the chocolate mixture has firmed up a bit, use a melon baller to scoop it out and form into balls. You can roll the centers in crushed hazelnuts, coconut or cocoa powder if desired.

Chocolate Nut Bark

Ingredients

1 pound dark chocolate - bittersweet or semi-sweet
2 cups nuts - your choice (I usually use slightly chopped toasted almonds or brazil nuts or a mixture)

optional: flaked sea salt

Directions

Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently
simmering water, heat the chopped chocolate, stirring occasionally, until it is almost completely melted; do not let the bowl touch the
water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted (temperature should register 90° on a
candy thermometer). If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer,
stirring constantly; do not overheat.

Stir the prepared nuts into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the
nuts are completely covered in chocolate. Sprinkle lightly w/ sea salt, if using. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a
work surface. Remove the parchment paper, break into 25 pieces and store or serve.

NOTE: This can be quite customizable; I like to add a bit of grated orange peel to the melted chocolate. I just love orange & chocolate together = )

A big hit with all ages is candied orange peel dipped in chocolate. Another, for the adventuresome, is candied ginger dipped in white or milk chocolate. Dates stuffed with fondant and walnuts are from my childhood and easy enough for kids to make. Peppermint bark is favored by some but I always manage to end up with gooey not crunchy pieces of peppermint. Turtles are so easy and go fast from the serving plate. All these simple recipes are on the web.

I've found that storing candy in a wax paper lined tin keeps them fresher longer than in plastic bags or covered in plastic.

Nancy

My mom always made these Q&E candies and they were my daughter's favorites, so she always makes them now.

MUNCHY CRUNCHIES

1 - 6-oz. pkg. semi-sweet chocolate chips

1 - 6-oz. pkg. butterscotch morsels

2 - 3-oz. cans of chow mein noodles

1 c. peanuts

Spread the chips evenly in an 11- or 12-inch electric skillet. Set control at 200°F. Cover, cook 5-minutes. Stir to combine the softened mixture. It may or may not be entirely smooth. Add noodles and nuts, stir until coated with the melted mixture. Remove from heat. Drop by teaspoonful onto waxed paper.

[Updated version: You can melt the chips in a microwave-safe bowl and then add the remaining ingredients.]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Granddaughter's favorite fudge - tastes like Terry's Chocolate Oranges you whack and separate.

CHOCOLATE ORANGE FUDGE

(This recipe was shared here at Cooking group by clair de luna.)

2-1/2 c. semi-sweet chocolate chips

1 can sweetened condensed milk (14-oz.)

1/2 c. chopped pecans (optional)

1/8 t. orange extract

Line an 8x8x2" baking pan with Reynolds Wrap NON-STICK foil. Set aside.

Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and orange extract. [Grainlady Note: If I have any, I'll also add some grated orange zest.] Spread in prepared dish/pan and chill until firm.

Carefully remove the fudge from the pan by lifting the foil. Leave the fudge on the foil and cut into squares. Store, covered, in the refrigerator.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mamie Eisenhower's Favorite Million Dollar Fudge

http://www.oldetimecooking.com/Recipes/mamie_fudge.htm

A few years ago found this recipe-- can't remember if I was directed there by this forum-- but it's a beautiful fudge for Christmas.

Diane's Home Cookin Chapter: Candy & other confections

White Chocolate Cranberry Orange Fudge
source: http://lickthebowlgood.blogspot.com/2009/07/fudge-it.html
======================================
•1 (12 oz.) package white chocolate chips
•1 (16 oz.) tub cream cheese frosting
•1/4 tsp. salt
•1/2 tsp. orange extract
•1 T. grated Valencia orange zest
•1/2 cup dried cranberries
•3/4 cup chopped macadamia nuts
•more zest and cranberries for garnish (optional)
.
1. Lightly butter an 8 x 8-inch baking pan or a 9-inch diameter
pan*. Set aside.

2. Melt the baking chips in the microwave in a medium bowl.

3. Stir in the frosting, salt, extract, and nuts, cranberries and
zest until well combined.

4. Scrape into the prepared pan and refrigerate for at least 1/2
hour or until firm. Cut it into squares to serve

.http://lickthebowlgood.blogspot.com/2009/07/fudge-it.html

Here are a couple that have been winners for us.

CRANBERRY NUT CHOCOLATE BARK

Source: King Arthur Flour

1 cup dried cranberries

3/4 cup toasted diced pecans

2 2/3 cups chopped semisweet or bittersweet chocolate, melted

2 2/3 cups chopped white chocolate, melted

Toss the cranberries and pecans together. Set
them aside.

Melt the dark chocolate, and spread it into
an 8" x 12" oval on parchment paper.

Allow the chocolate to set, but not harden
completely.

Melt the white chocolate and mix it with
about 3/4 cup of the cranberries and pecans.

Spread this over the dark chocolate.

Sprinkle the rest of the nuts and fruit on
top, pressing them in gently.

Allow the candy to cool until hardened , then break into chunks.

EGGNOGG TRUFFLES

Source:
Shugary Sweets on Tasty Kitchen.com

2
cups Granulated Sugar

3/4
cups Eggnog

1/2
cups Unsalted Butter

1
teaspoon Rum Flavoring

1
teaspoon Ground Nutmeg, Plus 1 Tablespoon For Garnish

1
cup Marshmallow Cream (fluff)

3
cups White Chocolate Morsels

2
packages (16 Oz. Size) Vanilla Candy Coating

In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes
(rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon
nutmeg.

Pour mixture into a mixing bowl (or use an immersion blender). Add in
marshmallow cream and white chocolate morsels. Blend until completely melted
and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with
parchment paper. Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of the pan and lay on a cutting
board. Cut into bite size pieces. Roll each piece into a ball and return to the
cookie sheet. When all truffles have been rolled, put in the freezer for 1
hour.

Melt vanilla candy coating (according to package directions) and put in a
deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate,
tapping the excess off. Set onto parchment-lined cookie sheet. Immediately
sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to
set about half an hour in the refrigerator.

Serve cold and enjoy!
12/2012 These are really good. I dipped half in vanilla coating and half in
chocolate. Make balls small, they are
VERY rich! I got 9-10 dozen.

Linda

I always make fudge, of course, both chocolate and peanut butter. This year I'm going to try a Biscoff flavored fudge, we'll see how that goes.

My family also likes Buckeyes, like a homemade peanut butter cup, and very easy:

Buckeyes

1 1/2 cups Peanut Butter

1/2 cup butter, softened

1 tsp vanilla

1/2 tsp salt

3 to 4 cups powdered sugar

2 cups chocolate chips

1. COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
3. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
4. Variation
5. SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.

We also like these very easy Oreo truffles, posted here a long time ago:

Oreo Truffles

8 ounces cream cheese, softened

36 Oreo cookies, finely crushed

16 oz semi-sweet baking chocolate, melted

1. Mix cream cheese and cookie crumbs until well blended.
2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
3. Refrigerate 1 hour or until firm.

And, of course, there is Amanda's favorite candy, courtesy of Ann T:

http://www.thibeaultstable.com/2011/12/christmas-holiday-baking.html

Annie

This dark brown sugar walnut fudge is a melt in the mouth delicious thing.

450g dark brown sugar

175ml evaporated milk

30g butter

1 tsp vanilla extract

55g chopped walnuts.

Butter a 20 or 30cm tin.

In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares.

Just remembered this 1 from Joy of Cooking - I used to make it for my mom, but now that we both have dental work, it's just a fond memory. It's like Almond Roca & fairly quick & yummy. I didn't bother to melt the chocolate, but just sprinkled it over the hot candy & spread when it melted....

Nut Crunch

My 94 year old sister has fallen and broken three vertebrae. Usually send her a box of home-made cookies, but there are so many super candy recipes here I think a variety will cheer her. Thanks so much to all posters.

PWM, I do hope your sister heals quickly and well.

And thanks for this thread. As a result, I tried a fudge recipe that Elery wanted, made with Biscoff or Speculoos Cookie Butter if you shop at Trader Joe's. My Biscoff just came from the local Meijer.

Anyway, I made the old Fantasy Fudge recipe from the back of the marshmallow cream jars, before they changed it, and I added a jar of Biscoff in place of the chocolate chips or peanut butter.

It's pretty sweet, of course, it's fudge, and has a slightly "cookie crumb" texture, but it's not so gritty that it detracts and it tastes quite a lot like Biscoff. Elery likes it, and we'll take it to his family Christmas next weekend.

Annie

PWM, I also hope your sister heals quickly.

As for candy this year, I won't be making much due to my husband's condition, but will make the Irish Cream Fudge. I've already had a very close friend remind me that I make the best fudge - hint, hint.

bcskye--that Irish Cream Fudge sounds interesting. Is it a chocolate or a light fudge?

Is the recipe here on the forum?

Here it is, craftyrn. It is a chocolate fudge and so yummy. I didn't put the topping on mine and it was perfect as far as my guests and I were concerned. Everyone took some home with them.

IRISH CREAM TRUFFLE FUDGE
3 c. semisweet chocolate chips
1 c. white chocolate chips
1/4 c. butter
3 c. confectioners' sugar
1 c. Irish Cream liqueur
1 1/2 c. chopped nuts
TOPPING:
1 c. semisweet chocolate chips
1/2 c. white chocolate chips
4 T. Irish Cream liqueur
2 T. butter
In the top half of a double boiler melt the 3 c. semisweet chocolate chips, 1 c. white chocolate chips and 1/4 c. butter until soft enough to stir.
Stir in the confectioners' sugar and Irish Cream until mixture is smooth. Stir in nuts. Place mixture in a prepared 8 x 8 inch buttered pan and lay a sheet of plastic wrap over the top; press and smooth top down.
In the top half of a double boiler, melt remaining chocolate chips until soft. Remove from heat and with a fork beat in the butter and Irish Cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

I didn't use a double boiler. I melted the chips in the Microwave 45 seconds at a time until they were melting. I also didn't put a top layer on it and the main layer turned out with a nice wavy look.. I put foil in a rectangular pan larger than an 8 x 8 inch one. Figured it would be easier to get out of the pan and cut.

White chocolate cranberry pistachio bark is easy and looks Christmas-y. You melt a package of Guittard or Ghiradelli white chocolate chips with a tablespoon of shortening. Quicky spread thin on waxed paper. Sprinkle with dried cranberries and pistachios. Press fruit and nuts gently into chocolate. Refrigerate until cool and break into pieces.

The cranberries are a nice tart balance to the chocolate.

When you say shortening, do you mean crisco, butter or liquid vegetale oil? Butter is always my first choice, but don't want to make a failure. Have dumped many pans of melted chocolate that seized. The cranberry and white chocolate sounds good.

Islay corbel: Kindly translate. Thank you.

Thx bsky--I have a dear friend that always attends our family Christmas gathering & is avid about any & everything Irish , usually get her something "Irish" as a little extra Christmas present but after all these years it's hard to come up with something new-- & she loves Baileys so this will do just perfect.

Marcopolo, Crisco. I think it's to temper the chocolate, though white isn't really chocolate. Or perhaps to make it a little glossy. I think you can also use vegetable oil. Haven't made it in a year but I believe the recipe is on the Guittard website. I like their chocolate chips.

Glad you like the recipe, craftyrn, and hope your friend enjoys it as much as we do.

Thanks everyone for sharing! These will come in handy as I figure what to make for goodie day at work. (Lars -- are silicone molds required for your turtles? I only have metal madeleine pans). Are Guittard the favorite for chocolate chips? I tend to buy these. I see recommendations for Trader Joes, Ghiradelli, Scharffenberger, Callebaut and disks from Vahlrona

PWM, I'm assuming you'd like the amounts converted to something other than metric? There are many conversion tools on line, one gave me these conversions. Islay, please feel free to correct me if I am wrong:

450g (2 cups) dark brown sugar

175g (3/4 cup) ml evaporated milk

30g ( 2 tbls) butter

1 tsp vanilla extract

55g (1/4 cup) chopped walnuts.

Butter a 20 or 30 cm (8 or 9 inch square) tin.

In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. (232-240F, soft ball stage) Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares.

I hope this helps.

Annie

Here's an oldie. Adults liked it better than kids. From now on I hope I remember to taste the rind before proceeding. Bitter tangerine rind ruined, IMO, a cranberry salad. (it wasn't white pith - that's neutral)

Turkish Delight (Mom)
grated rind of 1 orange
4 T. orange juice
3 T. lemon juice
food coloring (drop of red ?)

3 T. gelatin
1/2 c. cold water

1/2 c. boiling water
2 c. sugar
1/8 tsp. salt
1/4 tsp. cream of tartar

Combine citrus juices, rind & coloring; set aside.
Soften gelatin in cold water; set aside.
In 2.5 qt. pot bring boiling water, sugar, salt & cm.of tartar to a boil.
Stir in softened gelatin; boil 20 min.
Strain citrus juice mixture & add to candy.
Rinse 9 x 9 pan with cold water; pour in candy.
Let set up for 4 hours; cut and toss with sifted powdered sugar.

Thank you, Annie, for metric explanation.

Thank you, Annie. Cups remain a mystery to me!

PWM, sending get well wishes for your sister. I'm sure your care packages will be very appreciated!

Actually, I don't know if I should have opened this thread. If I make some these recipes now before everyone comes home ... well ... the temptation:)

@Annie -- we're big oreo truffle fans too!

Cathy in SWPA

Islay, I used to automatically skip over recipes in metric, then I thought "well, that's just silly, there are conversion tables on line". As long as I didn't have to learn metrics or do any of the math, it was all done for me by the computer, then I was all in, LOL. I wouldn't want to miss out on a good recipe!

Annie